La Vegan Ethiopian & Eritrean Vegan Cuisine

Veggie Combination Platter

A broad spread of lentil, legume, and vegetable stews arranged on a shared injera — the best way to survey the kitchen's range in one order

Misir Wat

Red lentils slow-cooked in berbere spice paste — earthy, brick-red, and deeply savory with just enough heat

Shiro Wat

Smooth chickpea flour stew seasoned with niter kibbeh spices — silky, mild, and satisfying in a way that surprises first-timers

Gomen

Collard greens sautéed with garlic, ginger, and onion — bitter, verdant, and a necessary foil to the richer stews

Tikil Gomen

Cabbage and potato cooked with turmeric and jalapeño — mild and comforting, good for balancing a spice-heavy plate

Injera

House-made teff sourdough flatbread — properly fermented and sour, used as both plate and utensil